a self explanatory term that refers to wines that are rather youthful. Some qualified oenologists have claimed that this sensation comes from higher alcohols but it has yet to be demonstrated conclusively.
A term used for wines that have a “spicy” quality, usually noticeable in many Rhône wines, Australian Shiraz and Gewürztraminer that have an aroma of black or white pepper, cinnamon or anise and a pungent flavour.
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. Component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc.